Development of a new computer model for the simulation of cooking organic aerosol formation from heated cooking oils using aspen plus

Abstract

Cooking is an important source of particulate matter with adverse effects on human health, particularly in developing countries where simple stoves burning biomass (wood, animal dung, and crop waste) and coal are used [1]. Depending on the components of the food, the composition of cooking organic aerosol (COA) may vary drastically. However, due to loss of volatile organic compounds (VOC) during experiments and numbers of other uncertainties, the exact compositions and rates of COA formation are difficult to be determined. In this thesis, a simulation model for heating corn, soybean and sunflower oils and stir-frying myrcia was developed using Aspen Plus.